| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5520916 | Current Opinion in Food Science | 2017 | 7 Pages |
â¢Edible mushrooms have been consumed by many cultures for centuries.â¢They are source of fiber, protein, vitamins, minerals and poor in calories and fat.â¢Biological activities are associated to their consumption due to their composition.â¢This review explores the potential of mushrooms as health promoter.
Mushroom species have the potential to be developed into functional foods for their high nutritional value and because they are a source of biologically active compounds of medicinal importance. The investigation on the beneficial properties of edible mushrooms has gained attention by the scientific community during the last decades. In the light of the emerging literature, the objective of this review was to compile the more recent information about the health benefits associated to the edible mushrooms intake. It can be concluded that the consumption of mushrooms as a part of daily diet could be a natural adjuvant for the treatment and prevention of several chronic diseases.
